Blackstone Catfish with Citrus Gremolata
Blackstone Catfish with Citrus Gremolata has an easy citrus gremolata recipe served over fish cooked on the griddle for a healthy dinner!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 bunch flat leaf parsley (most of the stems removed)
- 1 lemon
- 1 lime
- 1 orange
- 1/3 cup olive oil
- 2 to 3 cloves garlic
- kosher salt, pepper, crushed red pepper flakes
- 4 catfish fillets
- cooking oil of choice for the griddle
- Optional: slices of lemon, lime, and orange for garnish
Instructions
- Put the parsley in a food process or blender. Use a microplane grater to zest the lemon, lime, and orange. Add about 1/2 tablespoon of zest from each of the lemon, lime, and orange. Then add about a tablespoon or 2 of the fresh squeezed juice from each citrus fruit.
- Add the olive oil, garlic, kosher salt, pepper, and crushed red pepper flakes. Blend until smooth.
- Season the fillets (lightly) with kosher salt and pepper and preheat the griddle to medium for several minutes. Add some cooking oil of choice and the catfish fillets.
- Cook the catfish 4 to 6 minutes per side. Spoon some of the gremolata over top during the last 1 to 2 minutes of cooking. Place some slices of lemon, lime, and orange on the griddle for a minute if desired.
- Garnish the catfish fillets with the slices of citrus and more gremolata to serve over top.Note: Extra gremolata can be stored in a covered container in the freezer for up to 2 months.